本文選題：食物中毒　切入點：公共衛(wèi)生管理　出處：《中國學校衛(wèi)生》2017年02期

【摘要】：目的調(diào)查濟南市平陰縣某小學一起食物中毒事件的疫情規(guī)模、致病因子,為防止食物中毒事件再次發(fā)生提出建議和積累經(jīng)驗。方法按照病例定義開展病例搜索,采用描述流行病學方法分析事件特征并找出病因線索,應用病例對照研究分析危險因素。結(jié)果共搜索到26例病例,主要臨床表現(xiàn)為上腹部及臍周陣發(fā)性疼痛或隱痛(96.15%)、惡心(80.76%)和嘔吐(30.77%),此外還有腹瀉(23.08%)和發(fā)熱(7.69%)。潛伏期最短0.3 h,最長5.3 h,平均1.5 h。病例對照研究表明本次事件的可疑食物為土豆燉雞肉(OR=6.71,P=0.00)。同批次冷凍雞肉檢出揮發(fā)性鹽基氮(19.29 mg/100 g)。結(jié)論該起食物中毒事件是由食用變質(zhì)雞肉引起。要加強學校等集體單位的食品安全管理,確保食品采購、加工、供應、貯存等關鍵環(huán)節(jié)安全。
[Abstract]:Objective to investigate the epidemic scale and pathogenic factors of a food poisoning event in a primary school in Pingyin County Jinan City.Methods case search was carried out according to case definition, event characteristics and etiological clues were analyzed by descriptive epidemiological method, and risk factors were analyzed by case-control study.Results A total of 26 cases were found. The main clinical manifestations were paroxysmal pain or faint pain in the upper abdomen and periumbilical region (96.15), nausea (80.76), vomiting (30.7777), diarrhea (23.08) and fever (7.69g).The incubation period was 0.3 h and 5.3 h, with an average of 1.5 h.A case-control study showed that the suspicious food for the incident was the potato stewed chicken orchidae 6.71 P0. 00m.Volatile base nitrogen (VBA) was detected in the same batch of frozen chicken (19.29 mg/100 / g).Conclusion the food poisoning was caused by eating spoiled chicken.It is necessary to strengthen food safety management in schools and other collective units to ensure the safety of food procurement, processing, supply, storage and other key links.
【作者單位】： 山東省濟南市平陰縣疾病預防控制中心;濟南市疾病預防控制中心;
【分類號】：R155.3

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